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Homemade Green Bean Casserole (from Scratch!)
This Green Bean Casserole recipe is made completely from scratch with fresh green beans and real ingredients! Tender green beans are blanketed in a homemade creamy mushroom sauce spiked with cheese and sour cream then topped with crunchy homemade fried onions. The resulting easy Green Casserole recipe is irresistibly creamy, cheesy, comforting perfection that is guaranteed to become your go-to from now on! I’ve also included helpful tips and tricks, recipe variations and how to make this Green Bean Casserole days ahead of time – just add the onions then bake!
👥 10 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 45 min🔥 Cook: 30 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking dish
- pot
- dutch oven
- oven
- baking sheet
- bowl
- whisk
- skillet
📝 Preparation Steps
1
FRIED ONIONS
2
Add onions to a shallow baking dish and pour buttermilk over top. Press the onions down so they're submerged as much as possible. Let them soak at room temperature for an hour, stirring and pushing down occasionally. Cover and refrigerate if soaking longer.
3
When ready to fry onions, fill a Dutch oven or deep heavy duty pot with approximately 2 inches of oil. Heat to 375 degrees F.
4
While heating, combine flour, panko, salt and pepper in a large bowl; set aside. Line a large baking sheet with paper towels; set aside.
tsp EACH salt and pepper1/2unsalted butter3 tablespoonssalt1 teaspoon
5
Test the oil with a small pinch of panko; if it bubbles and fries, then it is hot enough. Using tongs, transfer a handful of onions from the buttermilk to the flour/panko mixture. Toss to combine, shake off any excess flour, then carefully transfer to the hot oil.
6
Fry onions until lightly golden brown (just ⏱️ 1-2 minutes), watch closely! - they will continue to darken when baked. Remove fried onions with a heat-proof slotted spoon or tongs to paper towels. Repeat with the remaining onion slices.
7
GREEN BEANS
8
Bring a large pot of water to a boil and stir in two tablespoon salt. Add the green beans and blanch ⏱️ 5 minutes (start timing as soon as you add the beans). Meanwhile, prepare a large bowl of ice water to transfer the greens to. Using a slotted spoon, transfer beans to ice water to stop cooking. Drain the beans and set aside.
tsp EACH salt and pepper1/2unsalted butter3 tablespoonssalt1 teaspoon
9
Melt 3 tablespoons butter with 2 tablespoons olive oil over medium heat in a Dutch oven or large pot. Add mushrooms and cook until nicely browned and starting to soften, ⏱️ 3-5 minutes. Season with 1 teaspoon salt and add garlic; sauté ⏱️ 30 seconds.
olive oil2 tablespoonstsp EACH salt and pepper1/2unsalted butter3 tablespoonssalt1 teaspoon
10
Whisk in flour then cook, while stirring for ⏱️ 1 minute. Turn heat to low then gradually whisk in chicken broth and heavy cream followed by Dijon, Worcestershire sauce and all spices/seasonings.
11
Bring sauce to a boil, whisking constantly then reduce heat to a simmer, whisking often until thickened, about ⏱️ 5 minutes.
12
Remove skillet from heat and whisk in cheddar until melted followed by Parmesan cheese until melted. Whisk in sour cream until blended.
13
Pat green beans dry then add to sauce; stir to combine. Stir in 1 ½ cups fried onions. Stir in additional broth if needed to thin.
14
Transfer green beans to a lightly greased 9x13 baking dish. Top with desired amount of onions. Bake at 350 degrees F for ⏱️ 15-20 minutes or until hot and bubbly.
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